Yesterday was pretty glorious…and by glorious, I mean lazy! I’m usually gigging on Sunday afternoons and after a late night gig on Saturday it can be pretty exhausting. Since I had the day off yesterday I figured I would do absolutely nothing and get some rest. So for dinner I opened up some wine and the refrigerator and threw some ingredients together for this delicious plate of nachos.

I’m notorious for buying too many groceries so this was a perfect recipe to use up some leftover chicken, beans and veggies. I spent a little more time adding ingredients to each chip instead of just piling everything on and it was worth it! The cheese kept the ingredients on each chip so no spillage when you go to dunk your chip into some salsa.

Happy Eating!

Southwest Chicken & Black Bean Nachos

Ingredients

tortilla chips

1 cup cooked black beans (recipe below)

1/2 cup diced red onion

1/2 large jalapeño, diced

1/4 cup diced red bell pepper

1 cooked chicken breast, diced

mexican style taco shredded cheese

1/2 cup diced tomato

1 diced avocado

chopped cilantro

sour cream

Spread a single layer of tortilla chips on a large non stick cookie sheet.

Top each chip with a spoonful of black beans then top evenly with the red onion, jalapeño, bell pepper and chicken.

Top each chip with as much cheese as your heart desires.

Broil until the cheese is melted and the chips are golden (around 5-7 minutes).

Move to a serving platter and garnish with the diced tomato, avocado and cilantro.

Top with two large dollops of sour cream.

Spicy Black Beans

Ingredients

1 tablespoon extra virgin olive oil

1/4 cup diced red onion

1/2 jalapeño, diced

2 tablespoons diced red bell pepper

1 garlic clove, minced

1/2 tablespoon chile powder

1/2 tablespoon cumin

kosher salt and pepper

15oz can black beans

1/4 cup chopped cilantro

In a medium sauce pan heat the olive oil over medium high heat and sauté the onion, jalapeño and bell pepper until softened.

Add the garlic, chile powder, cumin, salt and pepper and sauté until fragrant.

Add the black beans and cook until liquid is reduced and no longer runny.